Food Processing

Jackie Kwitko’s company might only just be starting to take off, but the CEO of Fressy Bessie, a business specialising in addictive, home-cooked munchies and lunches for kids and families, says she’s already done her job: earlier this year, her 13-year-old daughter Alexandra announced that she’s now a vegetarian. “She’s healthier than I am,” says Kwitko, “because I made a concerted effort to make her a healthy eater.”

If you walked into Food Starter on Nov. 3, you would have found a whole lot of cake. The incubator, which helps food startups get off the ground, was celebrating its one year anniversary. In this short time, Food Starter has grown from a small handful of hopeful entrepreneurs, to a full-fledged accelerator with 65 active clients.

Written by Deena Douara The cannoli is like the princess of desserts: uncommon, fragile and demanding. Vanessa Chiara explains that good shells are hard to make; creams should be both delicate and bold; and together, they are best had fresh – cannolis displayed too long or refrigerated get soggy. “They’re meant to be filled fresh … Continue reading "A New Spin on Cannolis Springs up Across Toronto"

Written by Deena Douara The cannoli is like the princess of desserts: uncommon, fragile and demanding. Vanessa Chiara explains that good shells are hard to make; creams should be both delicate and bold; and together, they are best had fresh – cannolis displayed too long or refrigerated get soggy. “They’re meant to be filled fresh … Continue reading "A New Spin on Cannolis Springs up Across Toronto"